Study Roman Pizza With The Master
Angelo Iezzi
$2,950
For 6 Day Course*
Pizza-Baking
Dough Fermentation
Oven Management
6 DAY COURSE WITH CERTIFICATION FROM THEÂ ASSOCIAZIONE PIZZERIE ITALIANE
JULY 15 – 20, 2019
80 INTERNATIONAL BLVD, BREWSTER, NY
Pizza Al Taglio
Learn from the master and creator of the modern Roman style pizza that can be seen in concepts such as Bonci’s Pizzarium. Angelo and his API team will teach a 6 day course on his famed technique of long fermentation, high hydration dough that delivers a very light, digestible & crisp end result.
The focus will be on “pizza al taglio” as well as other Roma style pizza products like “pinza”, “tonda” and by-the-meter pizza. You will learn how to produce these products in a commercial setting, allowing you to immediately apply this knowledge in a current food-service setting.
The class size will be limited to approximately 12 attendees, to ensure adequate hands-on instruction and personal time with Angelo Iezzi and his team. The course schedule is 5 days of hands-on experience and lectured theory regarding the dough fermentation process. On day 6, there will be an exam and certification handout to finish the class with an exciting end.
Instrumental in the development of modern Roman “pizza al taglio”
Angelo Iezzi, President of the Associazione Pizzerie Italiane
FREQUENTLY ASKED QUESTIONS
The Workshop Facility
The workshop will take place in the commercial demonstration kitchen located at 80 International Blvd, Brewster, NY 10509, a short distance from Fiero Group headquarters at 601 N Main St, Brewster, NY 10509.
Workshop attendees will be baking pizza exclusively in the Castelli Forni electric oven line, imported from Rome.
Where to Stay
If you are travelling to attend the workshop, you might consider taking advantage of the favorable rates Fiero Forni has received at the Crowne Plaza Hotel in Danbury, CT – a 10 minute drive from the workshop facility. Contact Fiero Group for more information regarding these hotel rooms.
How to Get There
The workshop takes place at 80 International Blvd, Brewster, NY; located just off of the exit to Interstate-84.
If coming from New York City, there is also commuter rail access via the Metro North Harlem line. From the Brewster Train Station, 80 International Blvd is approximately a 5 minute taxi ride away.
The closest airports include the following:
New York City: Laguardia, JFK
White Plains, NY: Westchester County Airport
New Windsor, NY: New York Stewart International Airport
Course Schedule
| Monday | Tuesday | Wednesday | Thursday | Friday |
|---|---|---|---|---|
| Pizza bianca, pizza rossa, margherita, and crostini | Pizza with “zucchini flowers”, pizza with fresh vegetables and arrabbiata | Roman gastronomy, both cold and warm | Varied pizza types | Varied pizza types |
| Course and dough laboratory presentation – Production and management of dough for the course | Care and management of dough for the following days | Dough management – Preparation of dough for leavening in pan and baking | Care and management of dough for the following days | Care and management of dough for the following days |
| Theory: how to mix dough and its language – starch, flour, protein, water, yeast, salt, oil, and the concept of digestibility | Theory: quick review, the wheat sugars curve, the life of dough, proofing and maturation | How to prepare classic Roman pizzas | Theory review | Test preparation |
| Toppings/condiments and cooking techniques – Explanation of Roman electric oven methodology, use of hooks and iron pizza trays | Seasoning techniques – pizza baking techniques with raw vegetables, the importance of the oven | Technique for spreading and baking both warm and cold Roman “pizza sandwiches”, as well as calzones: high hydration and digestibility theory | Pizza line preparation | Pizza line preparation |
| Preparation and explanation of tomato and mozzarella usage in pizza | Preparation and explanation of vegetables in pizza-making | Preparation of zucchini flowers for the following course day | Seasoning and baking technique | Seasoning and baking technique |
| Divide and shape dough balls in preparation for the following course day | Divide and shape dough balls in preparation for the following course day | Divide and shape dough balls in preparation for the following course day | Divide and shape dough balls in preparation for the following course day | Final preparation for diploma day |
Fiero Group.
Main Headquarters
601 North Main Street
Brewster, NY 10509
Test Kitchen: Brewster, NY
601 North Main St
Brewster, NY 10509
Demo Test Kitchen: Manhattan, NY
66 Gold St
New York, NY 10038
Fiero Group.
Main Headquarters
601 North Main Street
Brewster, NY 10509
Test Kitchen: Brewster, NY
601 North Main St
Brewster, NY 10509
Demo Test Kitchen: Manhattan, NY
66 Gold St
New York, NY 10038
601 North Main Street   Brewster, NY 10509
